This leftover corn chowder recipe begins with a corn chowder base, which you can customize with current leftover items in your fridge or freezer, spices of your choice, and custom garnish. Can’t wait to see how you make this recipe your own!
Ingredients
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 teaspoon kosher salt
- 2 slices bacon, chopped
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 (16 ounce) bag frozen corn
- 4 cups chicken stock
- 3/4 cup heavy whipping cream
- 1 1/2 cups leftover cooked chicken or other protein
- 1 tablespoon chopped cilantro or other garnish
Directions
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Heat butter in a soup pot over low heat until melted. Increase heat to medium-low, add onion and salt, and cook and stir until onion is translucent, about 5 minutes.
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Stir in bacon, red pepper, celery, and garlic; cook and stir until bacon is crisp, about 5 minutes.
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Add chipotle peppers, corn, and chicken stock to soup pot; increase heat to medium and simmer for 20 minutes.
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Stir in cream and chicken. Cook until hot, about 5 minutes. Serve in bowls and garnish with cilantro.
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 16g | 78% |
| Cholesterol 119mg | 40% |
| Sodium 879mg | 38% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 5g | 17% |
| Total Sugars 13g | |
| Protein 26g | |
| Vitamin C 63mg | 317% |
| Calcium 77mg | 6% |
| Iron 3mg | 15% |
| Potassium 954mg | 20% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
